Place half of the thinly sliced onions in the bottom of a 6-quart slow cooker or cast iron dutch oven. Then add the pork shoulder and top with the remaining onion slices.
Pour the apple juice over the roast and onions.
Cover and cook on low approximately 8-10 hours.
Note: if you cook a 2 lb. roast instead (use half the juice and onions) and cooking time will be 6-7 hours.

When cooking time is completed, remove the meat and place in a large bowl. With two forks, shred the meat, discarding any remaining fat or bones.

Strain the cooking liquid and onions into a bowl. Reserve 1/2 cup of the strained cooking liquid.

Place the shredded pork back into the crockpot with the reserved 1/2 cup of strained cooking liquid. Add just enough barbecue sauce to well coat the pork (usually about 1 ½ cups).

Cover and continue to cook on low for approximately 1-2 hours, stirring occasionally.

Serve the pulled pork on warm rolls with a side of homemade coleslaw, potato salad or other dish.

Note about freezing: plain shredded pork freezes well. Freeze it before adding the sauce and strained liquid, which can be frozen separately.

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Alternate recipe:

Ingredients

5 pounds boneless pork shoulder

3 tablespoons brown sugar

2 tablespoons paprika

1 tablespoon ground cumin

1 1/2 tablespoons chili powder

1 1/2 teaspoons ground coriander

1 1/2 teaspoons dried thyme

2 teaspoons salt

1 teaspoon ground pepper

1/2 teaspoon ground white pepper

2 cups low-sodium chicken broth

Preparation

Cut roast in half or to fit your slow cooker. Combine sugar and spices and rub into each piece of meat, then place in the slow cooker. Pour broth over meat. Set slow cooker to low and cover. Cook for 6 to 8 hours, or until the roast is fork tender. Limit peeking beneath the lid, to maintain heat.

When done, remove the roast to a cutting board. Pull apart with forks or chop fine with a cleaver.